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Expectable diversity patterns in wine yeast communities.

Miguel de Celis1, Javier Ruiz1, Javier Vicente1

  • 1Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.

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|July 21, 2022
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Summary
This summary is machine-generated.

This study catalogs 242 fungal and yeast genera in wine, revealing non-Saccharomyces yeast diversity crucial for wine flavor and fermentation. Understanding this yeast community aids in improving wine quality and preventing spoilage.

Keywords:
SaccharomycesMycobiome surveyWine yeastsYeast diversity patternsnon-Saccharomyces yeasts

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Area of Science:

  • * Microbiology
  • * Oenology
  • * Mycology

Background:

  • * Wine fermentations are primarily driven by Saccharomyces yeast.
  • * Non-Saccharomyces yeasts coexist with Saccharomyces cerevisiae in grape must and early fermentation stages.
  • * The diversity of non-Saccharomyces species significantly influences wine's sensory characteristics and fermentation dynamics.

Purpose of the Study:

  • * To present a new dataset from an ITS amplicon survey of 272 wine samples.
  • * To create a preliminary catalog of 242 fungal and yeast genera found in wine.
  • * To estimate the prevalence and abundance patterns of these genera in wine.

Main Methods:

  • * Utilized ITS amplicon sequencing for a wide survey of wine samples.
  • * Analyzed 272 diverse wine samples to identify fungal and yeast communities.
  • * Performed preliminary exploration to catalog genera and assess their distribution.

Main Results:

  • * Identified and cataloged 242 fungal and yeast genera detectable in wine.
  • * Provided global estimates of the prevalence and relative abundance of these genera.
  • * Established a comprehensive measure of yeast diversity in wine fermentations.

Conclusions:

  • * The study provides a valuable resource for wine yeast research, highlighting the extensive diversity beyond Saccharomyces.
  • * Findings support the exploration of non-Saccharomyces yeasts for enhancing wine flavor and preventing spoilage.
  • * Encourages discussion on the utility and constraints of meta-taxonomic approaches in the wine industry.